Very Berry Chocolate Cupcakes
Fall and berries just go hand-in-hand especially when it comes to baking. These Very Berry Chocolate Cupcakes are the perfect way to satisfy any fall sweet tooth cravings!
When you think about it, the best pairing with chocolate is berries. Chocolate is rich and creamy and the additional of the sweet, sugary taste from berries is just WOW when in combination.
That is how your tastebuds will feel with every bite of these. Plus, they will make great holiday desserts for all those holiday parties I know you are all so excited for!
Now, I want to point out that these are entirely homemade and there are several steps. However, you can change out ingredients or opt for pre-made ingredients to cut down on time.
What You”ll Need for Very Berry Chocolate Cupcakes:
For Cupcake Base:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Chopped cherries and strawberries; whole raspberries, blueberries, and blackberries (a sprinkle in each cupcake cup)
For Icing:
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tbsp milk
- 1 tbsp tart cherry concentrate
For Filling:
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 milk
Topping:
- Fresh berries (we used red raspberries)
How to make Very Berry Chocolate Cupcakes:
For Cupcakes:
Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
In a large bowl, cream sugar, oil, and egg.
Next, add vanilla extract.
On a low speed, alternate blending in dry mixture and milk.
Fill each muffin cup up about 2/3 full, sprinkle with fresh fruit, and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Frosting:
In a medium bowl, cream butter until it is soft and fluffy.
Gradually blend in confectioners’ sugar, then vanilla extract.
Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.
For Topping:
Top with fresh berries and serve!
Ingredients
For Cupcake Base:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- chopped cherries and strawberries; whole raspberries blueberries, and blackberries (a sprinkle in each cupcake cup)
For Icing:
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tbsp milk
- 1 tbsp tart cherry concentrate
For Filling:
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 milk
Topping:
- Fresh berries we used red raspberries
Instructions
For Cupcakes:
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream sugar, oil, and egg.
- Next, add vanilla extract.
- On a low speed, alternate blending in dry mixture and milk.
- Fill each muffin cup up about 2/3 full, sprinkle with fresh fruit, and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Frosting:
- In a medium bowl, cream butter until it is soft and fluffy.
- Gradually blend in confectioners’ sugar, then vanilla extract.
- Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.
For Topping:
- Top with fresh berries and serve!
